This easy spaghetti recipe combines tender spaghetti with a savory homemade meat sauce made from ground beef, crushed tomatoes, tomato paste, garlic, onion, and Italian seasoning. It is straightforward enough for a weeknight dinner but flavorful enough to serve when you want a comforting family meal.
The sauce simmers on the stovetop while the pasta cooks, so the whole dinner comes together in about 50 minutes. Finish each serving with Parmesan and fresh herbs for a simple, satisfying plate of spaghetti.
Quick Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 6
- Course: Main Course
- Cuisine: Italian-American
- Method: Stovetop
- Equipment: Large skillet or Dutch oven, large pot, colander, wooden spoon, measuring cups and spoons
The meat sauce can simmer while the spaghetti cooks, making this a practical option for a family weeknight dinner.
Why You’ll Love This Recipe
Simple ingredients
You only need everyday ingredients such as ground beef, canned tomatoes, onion, garlic, tomato paste, and dried Italian seasoning.
A hearty homemade sauce
Browning the beef before adding the tomatoes gives the sauce a savory base, while tomato paste adds concentrated tomato flavor.
Easy weeknight timing
The sauce needs about 25 minutes of simmering time, giving you plenty of time to cook the spaghetti and prepare the rest of the meal.
Easy to customize
Use ground turkey, Italian sausage, extra vegetables, or red pepper flakes to change the flavor while keeping the basic method the same.
Ingredients
For the spaghetti
- 12 ounces dried spaghetti
- Salt, for the pasta water
For the meat sauce
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon Italian seasoning
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/2 cup water
For serving
- Grated Parmesan cheese
- Fresh basil or parsley, optional
Ingredient Notes & Substitutions
Ground beef
Use regular or lean ground beef. If there is a large amount of excess fat after browning, carefully drain some before continuing with the sauce.
Ground turkey or ground chicken can replace the beef. Italian sausage can also be used for a more seasoned sauce.
Crushed tomatoes
Crushed tomatoes give the sauce a smooth consistency with a little texture. If you only have whole peeled tomatoes, crush them with your hands or a spoon before adding them.
Tomato paste
Tomato paste concentrates the tomato flavor and helps give the sauce a deeper taste. Cook it with the beef mixture for about a minute before adding the crushed tomatoes.
Onion and garlic
Yellow onion provides the savory base of the sauce, while garlic adds another layer of flavor. Chop the onion fairly small so it softens evenly as the meat cooks.
Spaghetti
Regular dried spaghetti works well here. You can substitute linguine, bucatini, or another long pasta if that’s what you have available.
Parmesan
Freshly grated Parmesan is ideal for serving, but it is optional. Pecorino Romano can also be used if preferred.
Step-by-Step Instructions
1. Brown the ground beef
Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
Add the ground beef and cook, breaking it into small pieces with a wooden spoon. Let it cook until browned, rather than stirring constantly.
Add the chopped onion and cook for about 3 to 4 minutes, until softened.
If there is a significant amount of excess grease, carefully drain it from the pan.
2. Add the garlic and tomato paste
Add the minced garlic and cook for about 30 seconds, stirring frequently.
Add the tomato paste and cook for about 1 minute. Stir it into the beef and onion mixture so the paste is evenly distributed.
3. Add the tomatoes and seasonings
Pour in the crushed tomatoes and water.
Add the Italian seasoning, salt, and black pepper. Stir well and bring the sauce to a gentle simmer.
4. Simmer the meat sauce
Reduce the heat to low.
Let the sauce simmer gently for about 25 minutes, stirring occasionally. The sauce should thicken slightly as it cooks.
Taste near the end and add more salt or pepper if needed.
5. Cook the spaghetti
While the sauce simmers, bring a large pot of water to a boil.
Salt the water, then add the spaghetti. Cook according to the package directions until al dente.
Before draining, reserve about 1/2 cup of the pasta water.
Drain the spaghetti without rinsing it.
6. Combine and serve
Add the drained spaghetti to the skillet with the sauce and toss gently to coat.
If the sauce is thicker than you prefer, add reserved pasta water a tablespoon or two at a time until you reach the desired consistency.
Divide among six bowls and top with Parmesan and fresh basil or parsley, if desired.
Expert Tips & Common Mistakes
Brown the beef before simmering
Give the ground beef enough time to brown. Browning creates a better savory base than immediately simmering the meat in the tomatoes.
Cook the tomato paste
Don’t add the tomato paste and immediately pour in the tomatoes. Letting it cook briefly with the beef mixture helps develop its flavor.
Don’t overcook the spaghetti
Cook the pasta according to the package directions and check it near the lower end of the suggested cooking time. Aim for al dente rather than very soft noodles.
Reserve pasta water
A little pasta water can loosen a thick sauce and help it coat the spaghetti more evenly.
Don’t make the sauce too watery
The recipe includes only 1/2 cup of water. Add additional pasta water later only if needed.
Taste before serving
Canned tomatoes and Parmesan can vary in saltiness, so taste the sauce before adding more salt.
Variations
Turkey spaghetti
Replace the ground beef with ground turkey. Because turkey is generally leaner, keep an eye on the pan while browning and add a little more olive oil if needed.
Italian sausage spaghetti
Replace part or all of the ground beef with Italian sausage. If the sausage is already well seasoned, taste the sauce before adding additional salt.
Spicy spaghetti
Add 1/4 to 1/2 teaspoon crushed red pepper flakes with the Italian seasoning. Increase the amount if you prefer more heat.
Vegetable spaghetti
Add finely chopped mushrooms, bell peppers, zucchini, or carrots with the onion. Cook until the vegetables begin to soften before adding the garlic and tomato paste.
Meatless spaghetti
Leave out the ground beef and increase the vegetables. Mushrooms work particularly well because they add a hearty texture to the tomato sauce.
Serving Suggestions
Serve the spaghetti hot with freshly grated Parmesan and chopped basil or parsley.
For a simple dinner, pair it with garlic bread and a green salad.
Roasted vegetables also make an easy side if you want to add more vegetables to the meal.
If you’re serving the spaghetti for a larger family meal, keep extra Parmesan and red pepper flakes at the table so everyone can adjust their serving.
Storage & Reheating
Refrigerator storage
Transfer leftover spaghetti and sauce to airtight containers and refrigerate promptly.
For the best texture, store the pasta and sauce separately when possible.
Freezing the sauce
The meat sauce can be cooled, transferred to a freezer-safe container, and frozen for later use.
For better pasta texture, cook fresh spaghetti when you are ready to serve the frozen sauce.
Reheating
Reheat the sauce gently in a saucepan over medium-low heat or in the microwave until hot throughout.
If the sauce has thickened in the refrigerator, stir in a small splash of water before reheating.
Reheat leftover spaghetti separately when possible, then combine it with the warmed sauce.
FAQs
Can I use jarred pasta sauce instead of crushed tomatoes?
Yes. Jarred pasta sauce can be used as a shortcut, although the flavor and seasoning will differ from the homemade tomato sauce in this recipe. If using a seasoned sauce, taste before adding additional salt or Italian seasoning.
Can I make this easy spaghetti recipe without meat?
Yes. Omit the ground beef and add extra vegetables such as mushrooms, zucchini, carrots, or bell peppers. Cook the vegetables with the onion before adding the tomato ingredients.
What can I use instead of spaghetti?
Linguine, bucatini, fettuccine, or another long pasta can be served with the meat sauce. Short pasta shapes can also work if that’s what you have on hand.
Should I rinse spaghetti after cooking?
For this hot pasta dish, rinsing isn’t necessary. Leaving the pasta unrinsed preserves some of its surface starch, which can help the sauce cling to the noodles.
Can I make the meat sauce ahead of time?
Yes. Prepare the sauce ahead of time, cool it, and refrigerate or freeze it appropriately. Cook fresh spaghetti when you’re ready to serve for the best pasta texture.
How do I make spaghetti sauce thicker?
Simmer the sauce uncovered for a little longer so excess liquid can evaporate. You can also use less water initially, then add reserved pasta water only if the finished sauce needs loosening.
Easy Spaghetti Recipe with Meat Sauce
Ingredients
Equipment
Method
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking it into small pieces, until browned.
- Add chopped onion and cook until softened, about 3 to 4 minutes. Drain excess grease if needed.
- Add minced garlic and cook for about 30 seconds.
- Stir in tomato paste and cook for about 1 minute.
- Add crushed tomatoes, water, Italian seasoning, salt, and black pepper. Stir well.
- Bring the sauce to a gentle simmer. Reduce heat to low and simmer for about 25 minutes, stirring occasionally.
- Meanwhile, cook spaghetti in salted boiling water according to package directions until al dente. Reserve about 1/2 cup pasta water, then drain.
- Toss drained spaghetti with the meat sauce. Add reserved pasta water a little at a time if the sauce needs loosening.
- Serve with grated Parmesan and fresh basil or parsley, if desired.
